Oven Braised Italian Beef Sandwiches
Fall apart, tender shredded beef with Italian seasonings, sweet and tangy peppers give these oven braised sandwiches their phenomenal flavor.
Equipment
- Dutch oven with lid
Ingredients
- 3-4 lb beef chuck roast
- salt & pepper
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cups beef broth
- 1 envelope dry Italian salad dressing mix
- 2 tsp Italian seasoning
- 8 oz sliced Pepperoncini peppers, plus 1 cup of the juices
- 1 medium red bell pepper, seeded and sliced
- 8 Hoagie rolls
- 16 slices Provolone cheese
Instructions
- Preheat oven to 350 ℉.
- Season beef chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven pot over medium high heat.
- When oil is hot add roast to the pot and sear until browned, about 4-5 minutes per side .
- Add sliced onions and sliced pepperoncini peppers to the pot.
- In a small bowl, combine beef broth, Italian dressing mix, Italian seasoning, and pepperoncini juice. Pour over beef roast in the pot.
- Place lid on the pot and transfer to preheated oven.
- Cook for 3-4 hours (about 1 hour per pound of beef).
- Once beef is fork tender, remove pot from the oven.
- Use tongs or two forks to shred the beef and stir in sliced red bell pepper strips.
- Cover the pot with the lid and return it to the oven.
- Cook for an additional 30-45 minutes or until red peppers soften.
- Remove pot from the oven and let beef rest for 10 minutes before serving.
- While beef rests, toast hoagie rolls and melt Provolone cheese onto each roll.
- Serve beef on toasted hoagie rolls with melted Provolone cheese and some of the pan drippings on the side for dunking your sandwich.